Peanut Butter, Caramel and Almond Bars

Name: Peanut Butter, Caramel and Almond Bars
Prep time: 20 min
Total time: 80 min
Yield: 36
Ingredients: 1½ cups creamy peanut butter; ¾ cup butter or margarine, melted; 4 cups powdered sugar; 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); 1½ cups slivered almonds, chopped, divided; 1 pkg. caramels; ¼ cup water; 1½ pkg. semi-sweet baking chocolate (6 oz.), chopped; 3 Tbsp. butter or margarine

Graham cracker crumbs, peanut butter and almonds form the base for these yummy no-bake bar cookies that are topped with melted caramels and chocolate.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 36 servings.

Ingredient list

1½ cups creamy peanut butter
¾ cup butter or margarine, melted
4 cups powdered sugar
12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
1½ cups slivered almonds, chopped, divided
1 pkg. (11 oz.) caramels
¼ cup water
1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), chopped
3 Tbsp. butter or margarine

Directions

Mix peanut butter and melted butter in large bowl until blended. Add sugar, graham crumbs and 1 cup nuts; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

Cook caramels and water in large saucepan on low heat until caramels are completely melted and sauce is well blended, stirring frequently. Pour over crust.

Cook chocolate and 3 Tbsp. butter in large saucepan on low heat until chocolate is completely melted and sauce is well blended, stirring frequently. Spread over caramel layer on crust. Immediately top with remaining nuts; press gently into chocolate layer with back of spoon.

Refrigerate 1 hour or until caramel and chocolate layers are firm before cutting into bars to serve.

Recipe Tips

Substitute
Substitute 1-1/2 cups chopped pecans for the almonds.
Substitute
Substitute 1 cup semi-sweet chocolate chunks for the chopped chocolate.
How to Store
Store these delicious bars in a tightly covered container in refrigerator up to 3 days before serving.